One-Pot Cajun Shrimp Boil with Corn and Potatoes

Why You’ll Love This Recipe

• One-pot, weeknight-simple technique with party-weekend flavor.
• Classic Cajun boil vibes with Old Bay–spiced shrimp for a nostalgic kick.
• Perfectly timed add-ins so potatoes, corn, sausage, and shrimp are all done right.
• Glossy Old Bay butter finish and fresh lemon make every bite pop.

Grocery List

• Produce: Baby potatoes, corn on the cob, yellow onion, garlic, lemons, fresh parsley
• Dairy: Unsalted butter
• Pantry: Large shrimp, andouille sausage, Cajun seasoning, Old Bay seasoning, kosher salt, bay leaves, black pepper (optional), light beer (optional), hot sauce (optional)

Full Ingredients

Seafood & Sausage

• 1.5 lb large shrimp (16/20 count), shell-on and deveined
• 1 lb andouille sausage, cut into 1/2-inch rounds

Vegetables & Aromatics

• 1.5 lb baby potatoes (Yukon Gold or red), scrubbed
• 4 ears corn, husked and halved
• 1 medium yellow onion, quartered
• 1 head garlic, halved crosswise
• 1 lemon, halved, plus more lemon wedges for serving
• 2 bay leaves
• 1 tsp whole black peppercorns (optional)

Boil Base

• 4 qt water
• 12 oz light beer (optional; lager or pilsner)
• 3 tbsp kosher salt if using Diamond Crystal (use 2 tbsp if Morton)
• 2 tbsp Cajun seasoning

Old Bay–Butter Finish

• 1 tbsp Old Bay, divided: 1 tbsp for seasoning shrimp before cooking; plus an additional 1 tsp to mix into butter after cooking
• 6 tbsp unsalted butter, melted
• 2 tbsp fresh parsley, finely chopped

To Serve

• Lemon wedges
• Hot sauce (optional)

Step-by-Step Instructions

Step 1: Season the shrimp and prep the produce

Pat the shrimp dry and toss with 1 tbsp Old Bay until evenly coated. Refrigerate while you prepare the boil so the seasoning adheres. Scrub the potatoes; halve any large ones so all pieces are bite-size. Husk and halve the corn. Quarter the onion and halve the garlic head crosswise. Cut the andouille into 1/2-inch rounds. Halve a lemon; cut additional lemons into wedges for serving.

Step 2: Build a flavorful boil base

In a large 12-quart stockpot, add 4 quarts water, beer (if using), kosher salt, Cajun seasoning, squeezed lemon halves (add the squeezed halves to the pot), onion, garlic halves, bay leaves, and peppercorns (if using). Bring to a rolling boil over high heat (about 212°F). Let it boil for 5 minutes to perfume the liquid.

Step 3: Cook the potatoes first

Add the baby potatoes to the boiling liquid. Reduce to a lively simmer and cook 12–15 minutes, until a skewer slides in with slight resistance. This ensures they are tender but not falling apart by the end.

Step 4: Add corn and andouille

Add the corn and andouille rounds. Simmer 5–7 minutes, until the corn is crisp-tender and the sausage is heated through and slightly plumped.

Step 5: Finish with the Old Bay–spiced shrimp

Increase heat to maintain a strong simmer. Add the seasoned shrimp and cook 2–3 minutes, stirring once, just until they turn opaque pink and curl into a loose C shape. If you check, the internal temperature should be 120–125°F. Do not overcook or they will turn rubbery.

Step 6: Drain, butter, and brighten

Reserve 1/2 cup of the cooking liquid, then drain everything well in a large colander. In a very large bowl, whisk the melted butter with 1 tsp Old Bay and a splash (2–3 tbsp) of the hot cooking liquid to loosen. Add the drained shrimp, potatoes, corn, and sausage; toss to coat. Sprinkle with chopped parsley and season to taste with more salt or Cajun seasoning if desired. Serve immediately with lots of lemon wedges and hot sauce.

Pro Tips

• Timing is everything: add ingredients in order of cook time so each component is perfectly done.
• Salt smart: the beer and sausage add salt. Start with the listed amount, then adjust at the end if needed.
• Keep the shells: shell-on shrimp deliver better flavor and juiciness. Guests can peel at the table.
• Use a spider or colander insert to lift components in batches if your pot is very full.
• A splash of reserved cooking liquid helps the butter cling and adds savory depth—don’t skip it.

Variations

• Spicier boil: Add 1/2–1 tsp cayenne or extra Cajun seasoning to the pot, and finish with a dash of hot sauce.
• Seafood medley: Add 1 lb mussels or clams during Step 4; cover and steam 4–5 minutes until shells open, then proceed.
• No pork: Use smoked turkey sausage or a spicy chicken sausage in place of andouille.

Storage & Make-Ahead

The boil is best right away. Refrigerate leftovers in an airtight container up to 2 days. Reheat gently in a covered skillet over low heat with a few tablespoons water or broth and a knob of butter just until warmed through. You can par-cook the potatoes (10 minutes) and prep all chopping up to 1 day ahead; keep shrimp chilled and seasoned up to 4 hours before cooking.

Nutrition (per serving)

Approximate for 1 of 6 servings: 590 calories; 42 g protein; 48 g carbohydrates; 27 g fat; 7 g saturated fat; 6 g fiber; 1,700–2,100 mg sodium (varies with salt and sausage). These values are estimates.